If you have a sweet tooth and love the tropical flavor of coconut, these Coconut Macaroons are about to become your new favorite treat. Crisp on the outside, chewy on the inside, and incredibly simple to make, this classic dessert is perfect for any occasion. Using just a handful of ingredients, you’ll whip up these delightful bites that deliver big on flavor without any fuss. Whether you’re an experienced baker or just starting out, this recipe offers a foolproof way to enjoy coconut in a deliciously satisfying form.
Why This Recipe Is a Must-Try
This Coconut Macaroons recipe stands out for its simplicity and unbeatable texture. Many macaroon recipes can be overly complicated or require baking powder and flour, but this one relies on just shredded coconut, sweetened condensed milk, and whipped egg whites to create that perfect balance of chewy and crispy. The condensed milk adds richness and sweetness, while the whipped egg whites give the macaroons their signature airy lift.
What’s more, these macaroons are incredibly versatile. You can enjoy them plain, dipped in chocolate, or sprinkled with a little extra coconut on top. Plus, the recipe is quick to put together, making it ideal for last-minute dessert cravings or festive gatherings. If you love coconut desserts, you might also enjoy the delicate crumb of Coconut Shortbread Cookies, which share that wonderful tropical vibe.
Ingredients
- 2 1/2 cups shredded coconut – Use sweetened shredded coconut for that classic chewy texture and sweetness.
- 1 cup sweetened condensed milk – This acts as a binder and sweetener, providing moistness and richness.
- 1 tsp vanilla extract – Adds warmth and depth to the flavor.
- 2 large egg whites – Whipped to soft peaks to give the macaroons their airy texture.
- 1/4 tsp salt – Balances the sweetness and enhances the overall flavor.
How To Make Coconut Macaroons
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until the mixture is evenly combined and sticky.
Step 3: Whip the Egg Whites
In a separate clean bowl, use an electric mixer to whip the egg whites until they form soft peaks. This means when you lift the beaters, the peaks should gently hold their shape but still slightly bend over at the tip.
Step 4: Fold the Egg Whites
Gently fold the whipped egg whites into the coconut mixture using a spatula. Take care not to deflate the egg whites too much, as this will help your macaroons maintain a light, airy texture.
Step 5: Shape the Macaroons
Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet. Space them about 1 inch apart to allow for slight spreading.
Step 6: Bake Until Golden
Bake the macaroons in the preheated oven for 20-25 minutes, or until they are golden brown on the edges and set in the center. Keep an eye on them during the last few minutes to prevent burning.
Step 7: Cool and Serve
Allow the macaroons to cool completely on the baking sheet before transferring them to a wire rack. This helps them firm up and develop their chewy texture.
Common Mistakes to Avoid
- Not whipping the egg whites properly: Under-whipped egg whites won’t give the macaroons enough lift, resulting in dense cookies.
- Overmixing the egg whites: Stirring too vigorously can deflate the egg whites, making the macaroons heavy.
- Using unsweetened coconut: This recipe is designed for sweetened shredded coconut, which balances the texture and sweetness.
- Baking at too high a temperature: Too hot an oven can cause the macaroons to brown too quickly on the outside while remaining undercooked inside.
- Skipping parchment paper or silicone mat: This can cause sticking and make it difficult to remove the macaroons from the baking sheet.
Dietary Options
- Egg-Free: You can substitute the egg whites with aquafaba (the liquid from canned chickpeas) whipped to soft peaks for a vegan-friendly alternative.
- Dairy-Free: Use a coconut-based sweetened condensed milk alternative available in some health food stores.
- Low-Sugar: Opt for unsweetened shredded coconut and use a sugar-free condensed milk substitute if you want to reduce sugar content.
- Gluten-Free: This recipe is naturally gluten-free, making it safe for those with gluten sensitivities.
Seasonal Variations
- Chocolate-Dipped Macaroons: Once baked and cooled, dip the bottoms in melted dark or milk chocolate and let them set for a decadent twist.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the mixture for a bright, refreshing flavor.
- Almond or Pecan Topping: Press a toasted almond or pecan half on top before baking for added crunch and nuttiness.
- Spiced Macaroons: Incorporate a pinch of cinnamon, nutmeg, or cardamom to infuse warming spices perfect for fall or winter.
Storage & Make-Ahead
Store your Coconut Macaroons in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months; just thaw at room temperature before serving. These macaroons hold up well, so they’re great for making ahead of holidays or special events.
FAQ
Can I use fresh coconut instead of shredded coconut?
Fresh coconut has a higher moisture content and will change the texture of the macaroons, making them wetter and possibly less chewy. Shredded coconut is best for this recipe to achieve the classic texture.
Is it necessary to whip the egg whites?
Yes, whipping the egg whites introduces air, which helps the macaroons become light and fluffy rather than dense and heavy.
Can I add chocolate chips to the batter?
You can, but keep in mind that adding chocolate chips will change the texture slightly and add extra sweetness. It’s best to use mini chocolate chips and fold them gently into the mixture.
How do I prevent the macaroons from sticking to the baking sheet?
Lining your baking sheet with parchment paper or a silicone baking mat is essential. This prevents sticking and makes cleanup much easier.
Conclusion
With just a handful of simple ingredients, these Coconut Macaroons bring a burst of tropical flavor and delightful texture to your dessert table. They are easy enough for beginners yet impressive enough to share with friends and family. Whether you enjoy them plain, dipped in chocolate, or with a twist of spices or zest, these macaroons deliver a perfect balance of chewy and crispy that keeps you coming back for more. Give this recipe a try, and you might find yourself reaching for coconut more often in your baking adventures!
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Coconut Macaroons
Ingredients
- 2 1/2 cups shredded coconut sweetened
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites whipped to soft peaks
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until evenly combined and sticky.
- In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gently fold the whipped egg whites into the coconut mixture using a spatula, taking care not to deflate them.
- Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for 20-25 minutes until golden brown on the edges and set in the center. Watch carefully toward the end to prevent burning.
- Allow the macaroons to cool completely on the baking sheet before transferring to a wire rack to firm up and develop their chewy texture.
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Large Mixing Bowl
- Electric Mixer
- Spatula
- Tablespoon or Small Cookie Scoop
Notes
- Use sweetened shredded coconut to achieve the classic chewy texture and sweetness.
- Ensure egg whites are whipped to soft peaks for light and airy macaroons.
- Line the baking sheet with parchment paper or a silicone mat to prevent sticking.
- Try dipping cooled macaroons in melted chocolate for a delicious variation.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.